Shad Roe Recipe

Ingredients:

Steps:

• Arrange the roe on a plate or platter lined
  with paper towels and gently pat dry with more paper towels.
• Carefully separate the lobes with scissors,
  taking care not to pierce the membrane.
• Preheat a large skillet over moderate heat
  until hot. As the skillet heats up, carefully dust the roe with the flour;
  season with the spices and some salt and pepper on both sides.
• Add the oil and butter to the skillet,
  letting the butter melt and foam. Add the roe to the pan and fry until golden
  brown on both sides, turning once, about 2 minutes per side.
• Serve straight from the pan with lemon
  wedges. Enjoy!

Nutrition Facts:

Ingredients:

Steps:

• Gently pull the sacs away from each other, and the membrane attaching them will come apart. Snip any pieces of membrane that do not break easily with kitchen scissors. Take care not to tear the sacs. Run them under cool water, and pat them dry.
• To know how much butter to poach the roe in, place the sacs in a straight-sided frying pan or saucepan just large enough to hold them in one layer. Add water to halfway up the sides of the sacs. Drain water off into a measuring cup. The level of water in the measuring cup is the level that the melted butter to cook the roe should reach. (In poaching pike or striped bass roe, the water should almost cover it. Both of those puff up in cooking, so they will need more butter.)
• Remove the roe from the pan, and wipe the pan dry. Place the melted butter in the pan over medium heat. When the butter is bubbling, carefully slip the roe into the pan in one layer. Return to a boil.
• Cook over medium heat for 1 minute to firm up the roe. Turn the heat to low (bubbles should be breaking the surface, but not vigorously). Cook for 2 minutes. Gently move each piece to assure that it does not stick. Continue to cook 4 minutes more (5 minutes more for the bass, 27 minutes more for the pike). Carefully flip each piece. Cook for 3 minutes, moving roe gently so that it does not stick. Continue to cook until the roe sacs have changed color and are opaque all the way through, 4 minutes for the shad, 5 minutes for the bass and 27 minutes for the pike. Move the pike occasionally to keep it from sticking.

Nutrition Facts:

Ingredients:

Steps:

• Render bacon in pan. Reserve crisp bacon
  for garnish.
• Add olive oil to bacon fat. Place on medium
  heat.
• Separate the roe into two pieces along the
  seam. Dredge in flour removing any excess. Season with salt and pepper.
• Place shad roe into pan. Cook on medium
  heat for 2 minutes. Turn roe, cook for 2 minutes.
• Remove from pan and place on paper towel,
  season with salt and pepper.
• Plate and garnish with sliced lemon,
  parsley and crumbled bacon.

Nutrition Facts: